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In a large bowl combine ground lamb salt and bread crumbs. Using your hands mix everything together. Don’t overwork the mixture. Form into balls slightly bigger than a golf ball. Gently pinch any cracks closed so the ball doesn’t fall apart in the pan.
Heat a drizzle of oil in a 8- to 9-quart Dutch oven with a lid, over high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, 5–8 minutes. Remove meatballs from skillet and turn heat to low-medium. Add onions and garlic and sauté
stirring often, until the onion is soft and lightly browned. Add the coriander, cumin, and cook for a minute, stirring constantly. Turn the heat to low, add the tomatoes and simmer gently until sauce begins to thicken, about 10 minutes. Add 2 cups water and raise the heat to bring the sauce to a boil, then turn it down to maintain a gentle simmer.
Return the meatballs and their juices to the pot and stir gently to coat them in the sauce. Keep at a gentle simmer, cover and cook for about 30 minutes to let the flavors come together. Season sauce with salt and pepper to taste. Crack 3 eggs into the pan and cover again until egg whites have set. Remove from heat and divided among shallow bowls and drizzle with yogurt and olive oil. Sprinkle torn mint leaves and sliced red onion and serve.